SICILIAN MACARONI WITH EGGPLANT

SICILIAN MACARONI WITH EGGPLANT

Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of bacon  and salami  as follows: Put two tablespoons of butter into a saucepan, fry , and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.